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Full Online Book HomeLearning KitchenDesserts - Lemon Strawberry Trifle
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Desserts - Lemon Strawberry Trifle Post by :ApplePoly Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3254

Click below to download : Desserts - Lemon Strawberry Trifle (Format : PDF)

Desserts - Lemon Strawberry Trifle

3 cups non-fat plain yogurt
1/3 cup plus 1 tablespoon fresh lemon juice
2/3 cup sugar
4 ounces reduced-fat cream cheese, softened
2 teaspoons freshly grated lemon zest
2 teaspoons vanilla extract
2 pints fresh strawberries, hulled and thinly sliced
1 package ( 3 ounces ) ladyfingers ( 12 ladyfingers )
fresh mint sprigs or other herb for garnish


Set a fine mesh sieve or colander over a bowl. Line with a double layer of cheesecloth or a coffee filter. Spoon in yogurt. Cover with plastic wrap and refrigerate for at least 8 hours of overnight. Discard whey or reserve for another use. (the yogurt cheese will keep in the refrigerator for up to 1 week).

In a small saucepan, combine 1/3 cup lemon juice and 1/3 cup sugar. Stir over medium heat until sugar dissolves, about 3 minutes. Transfer to small bowl and set aside to cool.

In a mixing bowl, combine yogurt cheese, cream cheese, remaining 1 tablespoon lemon juice, lemon zest, vanilla and remaining 1/3 cup sugar. Beat with a whisk or electric mixer until fluffy and smooth.

In a small bowl, toss strawberries with 2 tablespoons of the lemon syrup.

To assemble, divide half of the yogurt mixture among 6 dessert dishes. Arrange half of the ladyfingers over the yogurt mixture and lightly brush with half of the remaining lemon syrup. Top with half the strawberries. Repeat with remaining yogurt mixture, ladyfingers, lemon syrup and strawberries. Garnish with mint sprigs. Makes 6 servings.

Timing tip: Start draining the yogurt 1 day ahead. Use yogurt without pectin, cornstarch, gelatin or gums added.
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14 ounce can sweetened condensed milk 8 ounce lemon yogurt 1/3 cup lemon juice 2 teaspoons grated lemon rind 2 cups whipped topping 10 inch angel food cake -- cubed 2 cups fresh raspberries 1/2 cup flaked coconut -- toasted fresh mint -- optional In a bowl, combine the first four ingredients. Fold in whipped topping. Place half of the cake cubes in a trifle bowl or 2 quart serving bowl. Top with half of the lemon mixture. Repeat layers. Top with raspberries. Garnish with coconut and mint, if desired.
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5 cups cubed angel food cake 8-oz. carton fat-free lemon yogurt1/4 of an 8-oz. container frozen light whipped dessert topping, thawed 3 cups mixed fresh berries, such as red raspberries, blueberries, or sliced strawberries Frozen light whipped dessert topping, thawed (optional) Lemon balm sprigs (optional) Place angel food cake cubes in a 2-1/2-quart clear glass bowl. In a small bowl stir together the yogurt and 1/4 of an 8-ounce carton whipped topping. Spoon over cake cubes. Top with berries. Garnish with additional light whipped dessert topping and lemon balm sprigs, if desired. Makes 6 servings. Nutrition facts per serving: 143
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